Baked Good recipe collection

Classic French silk pie with a deep chocolate filling whipped to silky-smooth texture, poured into a chocolate crumb crust, and chilled until set. The original 1950s diner-style chocolate pie.

Classic fruitcake loaded with dates, pecans, walnuts, and golden raisins. Moist tender crumb with vanilla and lemon extract, baked in a tube pan for beautiful slices.

Classic German yeast cake with a tender enriched dough and a buttery cinnamon-crumb topping, baked in pie pans. A traditional Streuselkuchen-style coffee cake from old-country German baking.

These are always a big hit. Sweet and spicy with crunchy edges and soft chewy center. Mmmm...

Classic homemade apple pie from scratch: a flaky double crust packed with cinnamon-spiced McIntosh and Granny Smith apples, thickened just enough and dotted with butter. The all-American dessert done right.

Classic Joe Froggers are old-school New England molasses cookies sized like dinner plates, spiced with ginger, cinnamon, and nutmeg for a chewy, sailor-strong bite that holds up for weeks in a tin.

Classic German Lebkuchen: spiced honey bars with almonds and candied citrus peel, glazed with lemon icing and dotted with cherries. Centuries-old Nuremberg Christmas tradition.

Classic French madeleines: tender shell-shaped tea cakes with crisp golden edges and a hint of lemon. Buttery, light, and best eaten the moment they cool.

Classic pecan melt away cookies made with cake flour and unsalted butter for an ultra-tender, powdered-sugar-dusted shortbread. Drop cookies that dissolve on the tongue in seconds.

Classic pecan sandies are tender shortbread-style butter cookies loaded with chopped pecans and dusted with powdered sugar. A 6-ingredient holiday favorite that melts on the tongue.

Classic popovers with water for lighter texture. Crispy golden shells puff up hollow and airy in just 5 simple ingredients. Easy beginner-friendly recipe makes 6 portions.

Classic pound cake made with powdered sugar, margarine, eggs, flour and a hint of lemon. Dense, buttery and finished with a dusting of powdered sugar. Baked low and slow in a tube pan.

Classic pumpkin pie spiked with cinnamon, ginger, nutmeg, and cloves, then crowned with shards of amber-caramel candied pecans. The Thanksgiving pie with a crunchy twist.

Soft, cake-style pumpkin spice cookies built on egg whites and pumpkin puree with cinnamon, nutmeg, ginger, and cloves, baked tender for a lighter holiday cookie tin.

Cream cheese shortbread cookies crowned with a fresh strawberry half. Buttery, tender rounds with a jammy ruby center that bakes right into the dough. Pretty enough for tea, easy enough for a weeknight.

Roll sourdough dough with butter, brown sugar, and cinnamon, then bake over a sticky coffee-spiked glaze for pull-apart rolls with tangy sweetness.